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Synopsis This book has been prepared to include a great variety of food materials, those of greatest economic importance or which are most widely used. Certain typical foods have been selected to illustrate important methods or characteristic methods of food analysis. The book has been written and the material selected for the undergraduate student of analytical chemistry. Three of the most important groups of foods, fats and oils, carbohydrate foods, and alcoholic beverages, have been treated at some length, general methods common to the group being taken up first in each case, followed by a more detailed discussion of several typical examples. The detections and identification of artificial colors has been treated. Moreover, it affords excellent training in the detection of minute quantities of material through a systematic procedure.